This recipe was our first use of quinoa. It was FABULOUS! It was warm and filling for the winter, but also light and a tang of lemon, making it great for a spring day. I try to be as healthy as possible, while also meeting my husbands need for "non gross food". He LOVED this soup. He went back for thirds. Even my son of 11 months old devoured the chunks. <br/><br/>We made a few changes to the recipe. We cut the lemon juice in half and used kale instead of spinach (because it was what we had in our fridge).
Made this tonight. It's a great recipe but needs a few tweeks. 1st, as another reviewer pointed out, I strongly advise cutting down the lemon/lemon juice portion. I used 3 lemons and ended up having to add another 14.5 oz of chicken broth to cut down the overpowering lemon flavor. 2nd, I highly recommend increasing the portion of quinoa. I wanted to make this recipe after loving the lemon chicken quinoa soup I purchased from the deli section of QFC (grocery store) some months back. That version had an abundance of quinoa which I really enjoyed... it tasted like a healthy noodle soup (where quinoa replaced the noodles). With the soup I made tonight, I really didn't even spot the quinoa in the soup. The next time I make this, I'm going to triple the portion of quinoa and see how that works out. Those two things aside, the soup was delicious and I'll definitely make again. I also added two red jalapeno peppers (chopped) and a splash of white wine while sauteing the onions, carrots and such.
I always make my chicken soup from scratch . I use the same ingredients as this recipe, however, I never used Quinoa before. It turned out great. Thanks for the wonderful twist.
Delicious! And no, you don't need to add any (or at least not much) salt, because the lemon juice takes care of everything. We used the better part of a roasted chicken, which we put in only a few minutes prior to adding the spinach so that it would be warmed. We're delighted to have leftovers.